John Kane wrote:
> The Globe and Mail today had a short story on cutting tomatoes and
> building a rather interestingly bizarre BLT. The chef recommends
> using a thin sharp knife to avoid crushing the ripe tomato.
>
> Have a look at the picture of the knife and tomato and see it there is
> any reason to worry about crushing the tomato.
>
> http://www.theglobeandmail.com/life/...rticle1226451/
>
> John Kane, Kingston ON Canada

I have a knife that I use for tomatoes. It's got a slightly serrated
blade. It works perfectly.

--
Janet Wilder
Way-the-heck-south Texas
Spelling doesn't count. Cooking does.